Vegan Baked Mac and Cheese

Start by boiling a pot of water for the pasta and preheating the oven to 350F. While that’s heating up, steam the cauliflower. To do this, add the florets to a microwave-safe bowl, fill with water, and microwave for 3-4 minutes or until softened. Drain and add to a blender with the remaining sauce ingredients (oat milk, vegan cream cheese, miso paste, nutritional yeast, 2 garlic cloves, and sea salt). Blend until smooth and creamy. Taste and season extra if desired. Place the sauce to the side. Cook the pasta for 1-2 minutes below the suggested time, as it will cook more in the oven. When the pasta’s done, strain it and add to an oven-safe dish. Pour the sauce over and mix until thoroughly combined. Top with vegan shredded cheese and gluten-free breadcrumbs. Cook in the oven for about 10 minutes or until the cheese has melted. Best served hot right out of the oven! Store leftovers in the fridge in a tupperware and reheat in the oven for a few minutes when ready to eat again.